Junior Sous Chef

MERCURE MIRI CITY CENTRE

• Manage the outlet operations of the hotel to ensure the achievement of established food quality and guest service quality standards and departmental revenue and profit goals.

• Adhere regulations concerning HACCP, health, safety, or other compliance requirements, as well as brand standards and policies and procedures

• Directs food preparation and collaborates with Outlet Chef / Chef de Cuisine / Executive Sous Chef.

• Produces high quality plates, including both design and taste.

• Oversees and supervises kitchen staff.

• Assists with menu planning, inventory, and management of supplies.

• Ensures that food is top quality, and that kitchen is in good condition.

• Keeps stations clean and complies with food safety standards.

• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

• Prepares food properly.

• Schedules staff shifts.

• Trains new employees.

• Orders food supplies.

• Monitors and maintains kitchen equipment.

• Solves problems that arise and seizes control of issues in the kitchen.

• Directing the food preparation process and delegating tasks.

• Assisting the Head Chef to create menu items, recipes and develop dishes.

• Supervising all kitchen stations.

• Supervising, motivating and working closely with other Chefs of all levels.

• Being responsible for health and safety.

• Being responsible for food hygiene practices.

• Ensuring food quality and excellent standards are maintained for all dishes created.

• Assisting with determining food inventory needs, stocking and ordering.

• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

• Enthusiasm to develop your own skills and knowledge plus those around you.

• Adaptability to change and willingness to embrace new ideas and processes.

• Ability to work unsupervised and deliver quality work.

• Positive and approachable manner.

• Team player qualities.